SENIOR COOK

1. Food Preparation and Cooking

• Prepare and cook food according to the restaurant's menu, recipes, and quality standards.

• Specialise in preparing South Indian dishes, curries, vegetables, rice, and other assigned menu items, where applicable.

• Ensure food is prepared and served on time during peak hours.

• Maintain consistency in taste, presentation, portion size, and quality.

2. Kitchen Operations

• Oversee daily kitchen activities and coordinate with other kitchen staff.

• Assign cooking and food preparation duties to junior cooks and kitchen assistants.

• Ensure all ingredients, utensils, and cooking equipment are ready before service.

• Monitor food preparation to ensure smooth kitchen operations.

  3. Inventory and Stock Control

  • Check the quality and freshness of incoming ingredients.

  • Monitor food stock levels and inform the restaurant manager when replenishment is required.

  • Practise proper stock rotation using the First-In, First-Out (FIFO) method.

  • Minimise food wastage and ensure ingredients are used efficiently.